Name: Garlic Mushroom French Beef Stew
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: 5 pounds beef sirloin tip roast, cut into 1-inch cubes -; 1-1/2 teaspoons salt -; 1/2 teaspoon pepper -; 3 tablespoons olive oil -; 2 large sweet onions, chopped -; 3 medium carrots, sliced -; 5 tablespoons butter, divided -; 6 garlic cloves, minced -; 2 pounds assorted fresh mushrooms, such as portobello, shiitake and/or oyster), sliced -; 4 large Yukon Gold potatoes, cubed -; 1 carton (32 ounces) beef broth -; 1 cup dry red wine or additional beef broth -; 1 tablespoon minced fresh basil or 1 teaspoon dried basil -; 3 tablespoons all-purpose flour -; 1 cup heavy whipping cream -; 2/3 cup crumbled blue cheese -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Garlic Mushroom French Beef Stew

1. 5 pounds beef sirloin tip roast, cut into 1-inch cubes -

2. 1-1/2 teaspoons salt -

3. 1/2 teaspoon pepper -

4. 3 tablespoons olive oil -

5. 2 large sweet onions, chopped -

6. 3 medium carrots, sliced -

7. 5 tablespoons butter, divided -

8. 6 garlic cloves, minced -

9. 2 pounds assorted fresh mushrooms, such as portobello, shiitake and/or oyster), sliced -

10. 4 large Yukon Gold potatoes, cubed -

11. 1 carton (32 ounces) beef broth -

12. 1 cup dry red wine or additional beef broth -

13. 1 tablespoon minced fresh basil or 1 teaspoon dried basil -

14. 3 tablespoons all-purpose flour -

15. 1 cup heavy whipping cream -

16. 2/3 cup crumbled blue cheese -

How to cook deliciously - Garlic Mushroom French Beef Stew

1. Stage

Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches. Remove and keep warm.

2. Stage

In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, wine, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender.

3. Stage

In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through. Sprinkle with cheese.